SAUTE POTATOES
Serves 6
2 lb (900 g) waxy-variety potatoes
olive oil, clarified butter, beef
dripping or lard salt
Bring the potatoes to the boil and cook
for 10 minutes.
Drain, peel and cut up into even-sized
pieces.
Heat up enough fat to fill a large saute
pan to a depth of 1/4 inch (0.5 cm).
Add sufficient potatoes to cover the
bottom of the pan.
Turn down the heat and, if you are
cooking over gas, use an asbestos mat to distribute the heat evenly.
Cook for 10 minutes, turn and repeat or
shake the pan every couple of minutes.
The potatoes should have crispy brown
skins and be 'melt-in-the-mouth' inside.
Sprinkle with salt before serving.
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